PROBLEM TO BE SOLVED: To provide a low oil foaming oil-in-water emulsified oil and fat composition prevented from separation-precipitation in storing, having a moderate foaming time, and enabling obtaining whipped cream excellent in heat resistance shape retention, melting feeling in the mouth, and flavor (milk flavor and body taste).SOLUTION: The foaming oil-in-water emulsified oil and fat composition includes 0.005-0.1 mass% of high-viscosity xanthan gum which brings the viscosity of 1 mass% aqueous xanthan gum solution to &ge1,000 mPa s when measuring under 25°C and 60 rpm conditions with a B type viscometer, and has an oil content of &le40 mass%.COPYRIGHT: (C)2011,JPO&INPIT【課題】保管中の分離沈降が防止され、適度な起泡時間であり、且つ、得られるホイップドクリームの耐熱保型性、口溶け、風味(乳風味とコク味)が良好である、低油分起泡性水中油型乳化油脂組成物を提供すること。【解決手段】B型粘度計で、25℃、60rpmの条件下で測定したときのキサンタンガム1質量%水溶液の粘度が1000mPa・s以上である高粘度キサンタンガムを0.005~0.1質量%含有し、油分含有量が40質量%以下であることを特徴とする、起泡性水中油型乳化油脂組成物。【選択図】なし
